Coconut Ice Cream
- 20 Apr - 26 Apr, 2024
· 900g sweet potato, peeled and cut into 1-inch cubes
· 1tbsp olive oil
· 120g cooked long-grain rice
· 2tbsp ground almonds
· A small handful of fresh coriander, finely chopped
· 1-1½ tsp chipotle chilli and smoked paprika paste
· 4tbsp fat-free Greek-style yogurt
· 4 burger buns of choice
· 4 iceberg lettuce leaves, roughly torn
· 1 avocado, stone removed and cut into small cubes
· 25g tortilla chips, roughly crushed
Preheat the oven to 180°C. Toss the sweet potato cubes with the olive oil and then space well apart on a large baking tray lined with non-stick baking paper. Roast for about 30 minutes, or until soft and beginning to brown. Using a potato masher or a fork, crush the sweet potatoes on the baking tray. Add to a large mixing bowl with the cooked rice, ground almonds, chopped coriander, half teaspoon of chipotle chilli and smoked paprika paste. Season to taste and form into four even-sized burger patties. Re-line the baking tray and space the burgers out on it and bake for 20-25 minutes. Meanwhile, mix the remaining chipotle paste (to taste) with the yogurt and a little seasoning. Arrange the torn lettuce leaves, cooked burgers, yogurt dressing, avocado and crushed tortilla chips in the burger buns, and serve.
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